Posts by Mike Bolton
Easy Cajun Grilled Shrimp
1 lb. large fresh shrimp 1 tsp. Tony Chachere’s Creole seasoning 1 7-oz. can corn kernels 1/4 cup dry parsley 1/4 cup dry basil 1/4 cup dry white wine 3 ozs. Andouille sausage 1 medium zucchini 1 large red bell pepper 2 tbsp. olive oil Slice the Andouille sausage and zucchini into thin slices. Core…
Read MoreWild In The Kitchen: Venison Cabbage Roll Soup
Like me, you’ve probably done venison chili to death. Chili is probably the best use for ground venison. With the cooler weather now upon us, I decided to experiment a bit the other day. I substituted ground venison for ground beef in a friend’s recipe, and it was wonderful! Give this simple recipe a try.…
Read MoreWild In The Kitchen: Grilled Orange Glazed Dove
I agree that dove breasts wrapped in bacon and grilled are pretty danged good. Here’s a different approach using whole doves that I think you will like. 15 whole doves 2 tablespoons peanut oil 4 large oranges, juiced Zest of 1 orange 1 tbsp. rosemary, chopped 2 tbsp. honey Salt Black pepper Pluck the doves,…
Read MoreWild In The Kitchen: Mourning Dove German Schnitzel
Everyone has tried bacon-wrapped dove breasts on the grill, and they are delicious. But that’s not the only way to cook mouth-watering dove. Here is a way to expand your chef skills. I promise you’ll love it! 15 dove breasts 4 cups water 1/4 cup salt 1/4 cup brown sugar 1 1/2 cups all-purpose flour…
Read MoreWild In The Kitchen: Cajun Blackened Catfish Fillets
I caught six small catfish recently and realized after cleaning them I had no peanut oil. It was late, so I decided to blacken them with Cajun spices instead of frying them. They were incredible. But trust me, don’t try this inside the house! Catfish fillets, skinned 1 teaspoon black pepper 1 teaspoon garlic powder…
Read MoreWild In The Kitchen: BBQ Wild Turkey On The Grill
I am a big fan of the smoked turkey at Jim ‘N Nick’s BBQ. Most turkey is too dry for me. I experimented with this recipe trying to come up with something close to Jim ‘N Nick’s. It is pretty danged good. 1 whole wild turkey 1 cup of favorite BBQ sauce 1/2 cup of…
Read MoreWild In The Kitchen: Simple Striped Bass On The Grill
This is a simple recipe for grilling striped or hybrid bass. 1 whole striped bass I purple onion finely chopped 1 lime 1 thinly diced tomato 1 lemon 1/2 stick of butter Do not remove scales. It is not necessary. Remove the head behind the gills. Split the belly all the way through to the…
Read MoreWild In The Kitchen: Cajun Turkey Broccoli Alfredo
Cajun Turkey Broccoli Alfredo 1 pound boneless turkey breast 2 cups macaroni pasta 2 cups broccoli florets 3 tablespoons Cajun seasoning 2 tablespoons olive oil 2 tablespoons butter 3 cloves garlic, minced 1/2 cup dry white wine 2 cups heavy cream 8 ounces Parmesan cheese Salt and pepper In large pot, bring 4 quarts salted…
Read MoreWild In The Kitchen: Whiskey-Glazed Gobbler
Whiskey-Glazed Wild Turkey • 1 wild turkey breast • 1/4 cup whiskey • 1/2 stick butter • Salt and pepper • 1 cup chicken stock • 3 tablespoons honey • 2 tablespoons orange juice Remove the turkey breast leaving the skin on. Make a brine from 1 cup of salt to one gallon of water.…
Read MoreWild In The Kitchen: Bacon-Wrapped Venison Loin
Get ready! Your family and friends will think you have become a professional chef! 2 venison tenderloins 6 slices thick bacon 1 carton mushrooms 2 pats of butter 2 teaspoons olive oil 1/4 teaspoon onion powder salt to taste black pepper to taste 3 1/2 cups whipping cream Preheat oven to 350 degrees. Cook bacon…
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